Why homemade stir-fry sauces are always better than bought in ones / Kitchen aide
Don’t bother with bought-in bottles, which are often too sweet. It’s easy to make your own, say our cooks – just remember, it’s all about balance … Got a culinary dilemma? Email feast@theguardian.com Most stir-fry sauces are sweet, dense and cloying. Any lighter, fresher alternatives? Louis, (…)
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The Guardian (Asia Pacific)
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The Guardian (Asia Pacific)
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